No-Bake Refrigerator Cookies

These are a cookie from my childhood.
I remember making these with my mom when I was a child, and I still love them today, and am now making them with my children and grandchildren.
These No-bake refrigerator cookies are great to make on days where you want a treat to satisfy your sweet tooth, but don’t want to heat up the kitchen.
With only 5 ingredients, they are super simple and super quick to make. In 30 minutes, you’ll be tasting one.

INGREDIENTS:

• 7 oz. bag Lily’s milk chocolate chips
• 7 oz. bag unsweetened shredded coconut
• 4 oz. bag sliced almonds
• 4 TBSP keto friendly nut butter
• 1 TBSP coconut oil (the solid kind)

INSTRUCTIONS:

• Line a cookie sheet tray with parchment paper
• Add chocolate chips and coconut oil to a large microwave friendly bowl and microwave in 15 second increments, stirring each time until everything is fully melted.
• Add in your nut butter and stir until fully incorporated.
• Add in your shredded coconut and sliced almonds and stir until everything is well coated.
• Scoop the mixture into balls onto the cookie sheet using a large cookie scoop.
• Very gently pat the tops of the cookies to slightly flatten, don’t make them too thin or they will fall apart.
• Refrigerate until fully set, about 30 minutes.
• You can keep these in the refrigerator for up to a month.
• ENJOY!! but eat responsibly!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PYREX MIXNG BOWLS
• NORDIC WARE 1/2 SHEET BAKING PANS
• LARGE COOKIE SCOOP

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